225 g (8 oz) plain wholemeal flour
pinch of salt
pinch of paprika
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze
pinch of salt
pinch of paprika
100 g (4 oz) margarine
2 - 3 tablespoons cold water
beaten egg to glaze
For the filling
450 g (1 lb) courgettes, sliced
1 clove garlic, crushed
1 onion, chopped
1 tablespoon oil
100 g (4 oz) Cheddar cheese, grated
2 eggs
300 ml (1/2 pint) milk
salt and pepper
Garnish
tomato slices
cress
1 clove garlic, crushed
1 onion, chopped
1 tablespoon oil
100 g (4 oz) Cheddar cheese, grated
2 eggs
300 ml (1/2 pint) milk
salt and pepper
Garnish
tomato slices
cress
method
For the wholemeal pastry
1. Sift the flour, salt and paprika into a bowl. Cut the margarine into small pieces and rub into the flour until the mixture resembles breadcrumbs. Add enough water to mix to a soft dough. refrigerate.2. Roll out on a lightly floured surface and use to line a 20 cm (8 in) flan dish or ring placed on a baking tray.
3. Cook the courgettes, garlic and onion in the oil until softened. Arrange in the pastry case and sprinkle over the grated Cheddar. Lightly beat the eggs, milk and season-ng together, pour over the cheese mixture.
4. Bake in a moderately hot oven for 35 - 40 minutes. Garnish with tomato and cress and accompany with a coleslaw salad.
Cook's Tip
To lift pastry into a flan tin, fold it over the rolling pin, then lift it loosely over the tin. Press in with fingertips.
serving amount
serves 4
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